- 400g can chickpea, rinsed and drained
- 1 small red onion, roughly chopped
- 1 garlic clove, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1⁄2 tsp harissa paste or chilli powder
- 2 tbsp plain flour
- 2 tbsp sunflower oil
- toasted pitta bread, to serve
- 200g tub tomato salsa, to serve
- green salad, to serve
Drain a 400g can chickpeas and pat dry with kitchen paper.
Blend along with 1 small roughly chopped red onion, 1 garlic clove, 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp harissa paste or chili powder, 2 tbsp plain flour and a little salt.
Blend until fairly smooth, then shape into four patties with your hands.
Heat 2 tbsp sunflower oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden.
Serve with toasted pitta bread, 200g tub tomato salsa and a green salad.
Kumara + Rosemary Soup
- 2 tsp olive oil, plus extra for brushing
- 1 onion, chopped
- 3 garlic cloves
- 750g sweet potato, peeled and cubed
- 1L vegetable stock
- 2 rosemary sprigs
- 8 slices bread (ciabatta is good)
Heat the oil in a large saucepan, then fry the onion until soft. Crush 2 garlic cloves, add to the onion, then fry for 1 min more. Stir in the sweet potato, then cover with the stock and bring to the boil. Strip the leaves from one of the rosemary sprigs, then add to the pan. Simmer for 10 mins until the potato is soft.
Meanwhile, heat oven to 180C.
Place the bread on a baking sheet, then brush with olive oil. Slice the remaining garlic clove in half, then rub the cut side over the bread along with the leaves from the second rosemary sprig. Season, then bake for 10 mins until crisp and golden.
Use a hand blender to roughly purée the soup, adding a splash of hot water if it seems too thick. Season well, then pour into warmed bowls and serve with the toasts.
Kidney Bean Curry
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- thumb-sized piece of ginger, peeled and finely chopped
- 1 small pack coriander, stalks finely chopped, leaves roughly shredded
- 1 tsp ground cumin
- 1 tsp ground paprika
- 2 tsp garam masala
- 400g can chopped tomatoes
- 400g can kidney beans, in water
- cooked basmati rice, to serve
Heat the oil in a large frying pan over a low-medium heat. Add onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with basmati rice and the coriander leaves.